Butter-free Gingersnaps

These babies over bake quickly so be careful. If baked to a crisp, expect thin, crumbly hockey pucks. If you get it right, expect delightfully crisp edges with chewy centers and a good bite. I was pleased with the way they turned out! No butter?! No way. Yes. Yes way.
1/2 C canola oil
1 scant C sugar (somewhere between 3/4 - 1 C)
1 egg
1/4 C molasses

1 3/4 C flour
2 tsp ginger powder
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1/4 C sugar
Preheat oven to 375 degrees. Beat canola oil with sugar. Whisk in egg and molasses.

In separate bowl, whisk the flour - salt ingredients. Add to the oil mixture and stir until the dough is moist.

Using 1 tsp/cookie, shape dough into a ball. They'll look tiny, but come out into nice coins later. Roll in sugar. Bake on a parchment sheet lined cookie sheet for 5-7 minutes. In the oven at my apartment, 6 is good on the middle rack. Let cool on racks.

Makes 4 dozen

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